In a skillet over medium heat, brown the Italian sausage for about 5-7 minutes, breaking it apart as it cooks. Drain excess fat and transfer to slow cooker.

Add minced garlic, diced tomatoes, and tomato sauce into the slow cooker, then pour in the bone broth. Sprinkle in dried basil, oregano, and salt, and stir well.

Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours.

30 minutes before serving, stir in heavy cream and fresh spinach until it wilts.

Gently fold cheese tortellini into the soup and cover again, cooking for an additional 20 to 30 minutes on low until tender.

Serve hot, optionally topping with grated Parmesan cheese and crushed red pepper.